Xanthine oxidase, α-glucosidase and α-amylase inhibitory activities of the essential oil from Piper lolot: In vitro and in silico studies

Tan Khanh Nguyen; Linh Thuy Thi Tran; Duc Ho Viet; Pham Hong Thai; Tran Phuong Ha; Pham Viet Ty; Le Phu Duc; Dat Ton That Huu; Le Canh Viet Cuong

doi:10.1016/j.heliyon.2023.e19148

Xanthine oxidase, α-glucosidase and α-amylase inhibitory activities of the essential oil from Piper lolot: In vitro and in silico studies

Heliyon. 2023 Aug 15;9(8):e19148. doi: 10.1016/j.heliyon.2023.e19148. eCollection 2023 Aug.

Authors

Tan Khanh Nguyen^{1

2}, Linh Thuy Thi Tran³, Duc Ho Viet³, Pham Hong Thai⁴, Tran Phuong Ha⁴, Pham Viet Ty⁵, Le Phu Duc⁶, Dat Ton That Huu⁴, Le Canh Viet Cuong^{4

7}

Affiliations

¹ Institute of Applied Life Sciences, Dong A University, 33 Xo Viet Nghe Tinh, Hai Chau District, Da Nang, Viet Nam.
² Scientific Management Department, Dong A University, Da Nang, Viet Nam.
³ Faculty of Pharmacy, Hue University of Medicine and Pharmacy, Hue University, 06 Ngo Quyen, Hue City, Thua Thien Hue, Viet Nam.
⁴ Mientrung Institute for Scientific Research, Vietnam National Museum of Nature, Vietnam Academy of Science and Technology, 321 Huynh Thuc Khang, Hue City, Thua Thien Hue, Viet Nam.
⁵ Faculty of Chemistry, University of Education, Hue University, 34 Le Loi, Hue City, Thua Thien Hue, Viet Nam.
⁶ Hue Medical College, People's Committee of Thua Thien Hue Province, 01 Nguyen Truong to, Hue City, Thua Thien Hue, Viet Nam.
⁷ Centre for Conservation of Vietnam Natural Resources and Rescue of Animals and Plants, Vietnam National Museum of Nature, Vietnam Academy of Science and Technology, Phong My, Phong Dien, Thua Thien Hue, Viet Nam.

Abstract

Introduction: Piper lolot is a species of herb used as a popular food in Vietnam. Furthermore, the species has been used as a Vietnamese traditional medicine to treat many diseases.

Methods: Chemical constituents in the essential oil from leaves of Piper lolot were determined using GC/MS analysis. The anti-gout and anti-diabetic activities of the essential oil were determined through the inhibitory assays against xanthine oxidase, α-glucosidase and α-amylase enzymes. In addition, molecular docking simulations were used to elucidate the inhibitory mechanism between the main compounds and the enzymes.

Results: The dominant constituents of the Piper lolot essential oils were determined as β-caryophyllene (20.6%), β-bisabolene (11.6%), β-selinene (8.4%), β-elemene (7.7%), trans-muurola-4(14),5-diene (7.4%), and (E)-β-ocimene (6.7%). The essential oil displayed xanthine oxidase, α-amylase, and α-glucosidase inhibitory activities with IC₅₀ values of 28.4, 130.6, and 59.1 μg/mL, respectively. The anti-gout and anti-diabetic activities of the essential oil from the P. lolot species are reported for the first time. Furthermore, molecular docking simulation was consistent to in vitro experiments.

Conclusion: The present study provides initial evidence that the essential oil of P. lolot may be a potential natural source to develop new diabetes preparations.

Keywords: Essential oil; Piper lolot; Xanthine oxidase; α-amylase; α-glucosidase.